I was hopeful but skeptical of this recipe; especially when I took the baskets out of the fridge and the loaves hadn't seemed to have done much during their 12-hour cold ferment. (I did get more than double rise during the proofing time; but they were so flat on the parchment I was afraid they were going to bake into hockey pucks.) But oh my goodness, the oven spring on them was amazing!!!!! Such an easy, hands-off recipe when you want good bread but can't check in on it hourly. I went off of Maura's measurements, but I like the modifications made by Martin and will try that next time. The original recipe is such a high-hydration dough it was tough to work with. And I also like a bit extra whole grain in my bread. But total winner! Reccomend this method to anyone who is looking for a less fussy approach to their sourdough adventures!

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